Black beans: In ancient China, eating beans has always been considered beneficial. Most books will introduce that black beans can make people's hair black. In fact, black beans can also give birth to blood. How to eat black beans depends on everyone's preference. If it is postpartum, it is recommended to cook black-bone chicken with black beans. Nostoc flagelliforme: Nostoc flagelliforme is dark and unsightly, but it contains high iron. Cooking with Nostoc flagelliforme soup can enrich blood. Carrots: Carrots contain high levels of vitamins B and C, and at the same time contain a special nutrient-carotene, which is extremely beneficial to blood-enriching. Cooking soup with carrots is a good soup for blood-enriching. But many people don't like carrots. My personal practice is to juice carrots and add honey as a drink. Gluten: This is a folk food. General vegetarian restaurants and pot-stewed stalls are available, and the iron content of gluten is quite rich. And blood must be supplemented with iron first. Spinach: This is the most common vegetable. It is also a famous blood-enriching food. Spinach is rich in iron carotene, so spinach can be regarded as an important food in blood-enriching vegetables. If you don't like carrots, eat more vegetables. Day lily: Day lily has the largest amount of iron, which is 20 times higher than the familiar spinach. It is rich in iron, and it is also rich in vitamins A, B 1, C, protein, fat and colchicine. Longan meat: Longan meat is longan meat, which can be sold in any supermarket. Longan meat is rich in iron and also contains vitamins A and B, glucose and sucrose. Enriching blood can also treat amnesia, palpitation, neurasthenia and insomnia. Longan soup, longan gum and longan wine are also good blood-enriching foods. Dried radish: Dried radish is a beneficial vegetable, which is extremely rich in vitamin B and high in iron. Therefore, it is the most humble and cheapest but the best health food, and its iron content exceeds all foods except day lily. It should be noted that people with anemia had better not drink tea, and drinking more tea will only aggravate the symptoms of anemia. Because the iron in food enters the digestive tract in the form of trivalent colloidal iron hydroxide. Under the action of gastric juice, high-priced iron is transformed into low-priced iron before it can be absorbed. However, tea contains tannic acid, which is easy to form insoluble iron tannic acid after drinking, thus hindering the absorption of iron. Secondly, milk and some drugs that neutralize gastric acid will hinder the absorption of iron, so try not to eat it with iron-containing foods.

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